Low-Carb Heirloom Tomato Salad Bowl

I’m slightly obsessed with heirloom tomatoes, blame it on my Southern upbringing but there’s just nothing better.

This low-carb Heirloom Tomato Salad Bowl highlights this summer staple by combining various heirloom tomatoes with fresh herbs like basil, parsley, dill, and mint as well as feta cheese, and capers.

To top it off a simple drizzle of high quality extra virgin olive oil and white balsamic vinegar — which has less carbs than dark balsamic vinegar — highlights the fresh produce without masking it. A generous pinch of flaky sea salt and fresh cracked pepper finishes it off.

Serve this healthy low-carb salad on its own or with any grilled meat. I especially love it with a fatty piece of salmon!

Step-by-step

1. Wash and then chop the herbs.

   

2. Slice the tomatoes and arrange on a serving platter or bowl.

   

3. Add the crumbled feta, capers and chopped herbs. Drizzle with olive oil and vinegar. Sprinkle with flaky salt and pepper.

   Best served fresh but can be stored covered in the refrigerator for up to 3 days.

   

Recipe

Low-Carb Heirloom Tomato Salad Bowl

★★★★★5.0 (8 ratings)

A super simple summer tomato salad made with heirloom tomatoes, fresh herbs, olive oil, capers, balsamic ...

Hands on

10m

Overall

10m

Servings

6

5.9 g

Net carbs

3.6 g

Protein

10.1 g

Fat

140

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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Ingredients makes 6 side servings

• 1.35 kg heirloom tomatoes, sliced (3 lb)
• ¹/₂ cup torn fresh herbs (basil, parsley, dill, mint)
• ¹/₂ cup crumbled feta cheese (75 g/ 2.7 oz)
• 2 tbsp capers (17 g/ 0.6 oz)
• 3 tbsp extra virgin olive oil (45 ml)
• 1 tbsp white balsamic vinegar or dark balsamic vinegar (15 ml)
• generous pinch flaky sea salt
• black pepper to taste

• Note

  Avoid the sweet white, flavored balsamic vinegars and dark syrupy balsamic vinegars as they are too high in carbs.

Instructions

1. Wash and then chop the herbs.

2. Slice the tomatoes and arrange on a serving platter or bowl.

3. Add the crumbled feta, capers and chopped herbs. Drizzle with olive oil and vinegar. Sprinkle with flaky salt and pepper.

   Best served fresh but can be stored covered in the refrigerator for up to 3 days.

Nutrition per serving

Carbs 18%Protein 11%Fat 71% of calories

Net carbs

5.9 g

Total carbs

8.3 g

Fiber

2.5 g

Sugars

5.4 g

Protein

3.6 g

Fat

10.1 g

Saturated fat

3 g

Calories

140 kcal

Sodium

227 mg · 9.86% RDA

Magnesium

6 mg · 1.54% RDA

Potassium

561 mg · 28% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Tomatoes, wild, fresh (heirloom)	4.7 g	1.6 g	0.7 g	43
Basil, fresh	0 g	0.1 g	0 g	0
Parsley, fresh (spices)	0 g	0 g	0 g	0
Dill, fresh	0 g	0 g	0 g	0
Mint, fresh	0 g	0 g	0 g	0
Feta cheese	0.5 g	1.8 g	2.7 g	33
Capers, canned	0 g	0.1 g	0 g	1
Olive oil, extra virgin	0 g	0 g	6.8 g	60
Balsamic vinegar, dark (excludes sweet, syrupy vinegar)	0.5 g	0 g	0 g	2
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	5.9 g	3.6 g	10.1 g	140

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Low FODMAP
• Vegetarian